Herbs have been around for a long time, as far back as the ancient Chinese and Egyptians. References can be found in medieval transcripts and the  Bible showing they were in widespread use during these times. Growing herbs is something that is very beneficial to gardeners for several different purposes.  They really are versatile, being used in tea, in medicine, in potpourri and in the management of garden pests.  Click here for more: Herb Gardens

You can specialize your herb garden to focus on any of these uses or grow a variety to broaden it’s appeal.  Other species of plants can be grow along side them either in pots indoors or in the garden. If growing herbs in the garden, then a small plot of 4×6ft should be enough to provide for the family. Although a popular use for herbs are for cooking known as culinary herbs, they are also grown for their aromatic leaves and some for the attractiveness of their flowers. They can be used fresh or dried.

Some herbs are used as garnish for plates or salads while other types of herbs can be used to perk up the flavor of a dish. As with most plant species, herbs grow in different forms like shrubs, trees, annuals and perennials. It’s important to use a well drained soil when planting your herbs. If you find that your soil is heavy or dense, you can add organic matter to it. Fertilizers are not necessary either. You will find that while some herbs are happy in complete shade, most prefer a sunny position. That said, many like locations with afternoon shade. Amazingly, very few diseases or insects attack herbs. For more visit our blog: Herb Gardening Blog

Sometimes in dry, hot weather red spider mites can be found on low-growing plants and aphids may attack dill, caraway, anise, or fennel. Rust can also affect mint. You can grow herbs by planting saplings into your home garden or from seedlings. It is an honor and a joy to be able to see a plant be grown from a single seed. You are able to enjoy every step of the process from birth to death in a respect. When growing a plant like an herb from a seed the experience is all the more rewarding because herbs are so useful. Almost all herbs can be grown from a seed. The best way is to place them in a shallow container at the end of winter. Make sure you use a well drained, light soil when planting.Since herbs do not have a deep root base, make sure not to cover the seeds too much with the soil. They should be planted shallow.

Follow the rule: the finer the seed, the shallower it should be sown. You can transplant the seedlings to the outdoors in the spring.  With this said some herbs do not transplant very well. Those like fennel, coriander, dill and anise fair better if they are planted directly into the gareden. Although growing herbs in a home garden is extremely easy and worthwhile, there is a lot of information you need to know and understand about herbs. I hope this article has encouraged you to take action. And you can find all of the information you need right here!  Good Luck!

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I highly recommend that you start to grow herbs at home, and building your own herb garden, however small at first, gives you a wonderful and healthy way to eat fresh organic produce every day if you wish. Hopefully this article will give you a nudge!. To read more visit Herb Gardening. These are a few of my own favourites.

1. Basil – one of the great culinary herbs, originated in the far east, where it was considered a ‘royal’ plant. Basil has a very pungent flavor, and is very widely used for cooking in many European countries – such as Greece, Italy, and France. It is actually considered a symbol of fertility in the Mediterranean region! An Annual, and very easy to grow, a great companion to tomatoes in the ground, and in the kitchen. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Can be added to soups, stews and a key ingredient in making pesto.

2. Parsley – a very widely used herb around the globe, used both for flavor and for medicinal purposes. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is rich in vitamins A, B, and C. It can be used in many dishes, but especially in soup. In addition to soups, Parsley makes a great addition to salads, casseroles and omelets. And of course, it’s an wonderful garnish for meat and fish, as well as any dish that features onions, and eating a sprig can help to reduce garlic odours after a meal..

3. Chives – belong to the onion family but boast a much more delicate flavor. Chives grow easily in the sun, and need moisture and should be cropped twice a year – use a clippers for this. Chives are an ideal garnish, especially in egg dishes and with cheese dishes; fresh Chives can also be sprinkled over salads, soups, or enjoyed on a freshly baked potato, with some melted cheese..

4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for thousands of years. It is actually mentioned in the Bible and its use has also been recorded in ancient India. Sometimes termed ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in Asia and South America. Used as the basis for many curries, spicy sauces and fresh chutneys and salads. Coriander is so versatile that different parts of this plant are known as different herbs. Grinding the dried seeds to use them in your meats, like veal or pork? This is Coriander. Using the leaves to add to some Indian or Asian dishes? You’re now using cilantro!

Thyme - is a must grow for any self-respecting herb gardener. It has a powerful aroma, and there are different types – garden thyme and caraway thyme are the most common. Thyme is a great seasoning for almost any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork or even beef before you put them in the oven. Thyme, although a bit chewy for some can also can be added to egg dishes, or cheese dishes as well as vegetables. And don’t be afraid to experiment with it on your fish or poultry also. You’ll be nicely surprised.

Copyright 2009 Colin West

Colin West is now a full-time gardener. He has been a gardening enthusiast all his life, and has recently completed a new ebook “How To Grow Your Own Herb Garden” which is available online.

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The flavor of fresh picked herbs simply can’t be beat. Biting into your meal and experiencing your taste buds coming alive with enjoyment is an experience to be savored. Certainly, dried herbs may be more appropriate sometimes, but they are short on the oils contained in fresh herbs that add unmatched flavor to anything you prepare. For the sake of your taste buds, why not grow a kitchen herb garden. Even if you have a notorious black thumb and don’t have a vegetable garden, herbs are easy to cultivate inside and all you require to get going are a few pots, soil, fertilizer and a little moisture, sunlight and care.

When making a kitchen herb garden, you should be aware that there are essentially two sorts of herbs - perennial and annual. Both annuals and perennials are ideal for interior herb gardening and a flavorful addition to any recipe.

Annual herbs such as cilantro, basil, chamomile, savory, chervil and dill have one growing season and then die, although cultivating them in the house will most likely extend that timetable somewhat. Perennials that are suitable for a kitchen herb garden comprise rosemary, sage, thyme, mint, lavender, chives and tarragon. These types of herbs create fresh growth each year and the more you cut off to use for cooking, the bigger and better these plants will get.

Given that annuals and perennials have separate growing patterns, it might be smart to use separate containers for each kind. That way, once an annual plant eventually dies off or must be replaced, you won’t be disrupting the well being and growth of a perennial that will thrive for quite a few more seasons.

For the beginner, it’s a smart idea to avail yourself of seedlings rather than starting your plants from seed. Many individuals find it somewhat difficult to start from seed and get discouraged. Yet when they become seedlings or young plants, they are exceptionally easy to look after. You can plant an assortment of herbs in just one large container or use smaller single containers and raise the herbs separately. It’s completely up to your own preferences, although you must bear in mind that annuals should grow with other annuals and perennials must be grown separately.

The sort of pot is of no importance providing there is a means of drainage at the bottom to keep the soil from becoming saturated. The setting of the pots, in contrast, does matter, and you need to have a windowsill or some alternate area to locate your kitchen herb garden where it can get plenty of daylight. If you can supply the light and a bit of care, you can quickly be enjoying the taste of fresh herbs and bringing your taste buds alive.

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